Oysters and Bubbly Wine Flight

  • February 23
  • 165

Oysters raw, baked and roasting with champagne toasting!

It’s a fact that sparkling wine and oysters are a perfect pair, and we agree! After a welcome cocktail, join Chef Derek Eidson from Django as he prepares four incredible oyster-centered dishes and a dessert, paired with five delicious┬ásparkling wines.

 

FIRST

Kushi oyster, rose water granita, pickled blueberries, fennel fronds

Louis Metaireau Methode Traditionnelle Extra Brut Muscadet

 

SECOND

Oyster schnitzel, horseradish cream, preserved lemon, apple/fennel relish

Jean Laurent Brut Blanc de Noir NV

 

THIRD

Oyster “poutine”, potato pave, fonduta, pioppino mushrooms, black truffle

Henri Mandois Brut Origine NV

 

FOURTH

Wagyu beef, oyster sauce, roasted cabbage, Parisian gnocchi

Saint Chamant Millesime Blanc de Blancs 2011

 

FIFTH

Strawberries, pistachio, milk crumble, white chocolate, macaron

Vollereaux Demi-Sec NV

 

Ages 21+ only.